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The Life and Times of Ashley Elizabeth

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It doesn’t look like it or feel like it- but Summer is here in New England and we’re all trying to get into the spirit of things despite the most recent onslaught of torrential downpours and temperature drops. I’ve broken out my maxi dresses for work, my sandals for the weekend, and have been feverishly searching for the best alcohol-infused Popsicle recipes to make in my kitchen in what little spare time I have these days.

One of the telltale signs of the season is the abundance of cookouts and backyard BBQs on the nicer, sunnier days. Unfortunately, we haven’t had one of those in a while- so I’ve resorted to cooking up burgers, fries, and mixing some milkshakes in the comfort of my kitchen and making the best of things. I’ve been having a lot of fun experimenting with some of the recipes in my recently purchased Shake Shack cookbook- and thought I’d share a slightly modified version of one of my favorite concoctions so far.

I love anything with onions, so this recipe was a must-try the second I spotted it in the book- and the sauce I coated the potato buns with? SO good.

Best of all? These are super easy to make!

WHAT YOU’LL NEED:

FOR THE SAUCE/”SHAKESAUCE”:

1/2 cup Hellman’s mayonaise

1 tablespoon of Dijon mustard

3/4 teaspoons of Heinz ketchup

1/4 teaspoon of kosher dill pickling brine

A pinch of cayenne pepper.

FOR THE BURGERS:

4 hamburger potato buns

4 tablespoons of unsalted butter

4 tablespoons of the mixed sauce (“Shakesauce”)

1 pound of very cold ground beef, divided into 4 pucks

1/2 pound of thin, fried shallots

1/2 teaspoon of salt and pepper

4 slices of your cheese of choice (for this particular attempt, I stuck with American cheese!)

OKAY, HERE’S WHAT YOU DO:

FOR THE SAUCE/”SHAKESAUCE”:

1. Put all of the ingredients (listed above) in a small mixing bowl and stir until well combined.

2. Chill the sauce for about 15-20 minutes prior to use. Any extra sauce will keep, if covered and properly refrigerated, for up to one week.

FOR THE BURGERS:

1. Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, brush the insides of the hamburger potato buns with the melted butter. Place the buns buttered side down and toast until golden brown (2-3 minutes). Transfer the buns onto a plate and spoon your mixed and chilled “Shakesauce” on the top bun.

2. Increase the heat to medium and heat the griddle until hot (2-3 minutes)

3. Evenly sprinkle a pinch of salt and pepper on top of each puck of ground beef.

4. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1/3-inch thick round patty. Pressing down the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle more salt and pepper on the patties.

5. Cook the burgers until the edges beneath are brown and crisp, and juices on the surface are bubbling hot (about 2 1/2 minutes). Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers.

6. Put the cheese on top and cook the burgers for one minute longer for medium, and longer for a more well-done texture. Transfer the cheeseburgers to the prepared buns- top with your fried shallots- and enjoy!

Crispy, tangy, and with just the right amount of spice- these burgers are pretty great and are definitely something I plan to bust out at my next outdoor get together with my friends- assuming it ever stops raining!

My family and I are a pretty tight knit clan. We try to do things together as much as possible and are always in contact via phone/text/social media- although now that my brothers and I are grown up and aren’t all living under the same roof anymore- it sometimes makes it trickier to get together as often as we’d like- especially when we want to spend time with our mom.

Well, my mother concocted the 2-week dinner rule to avoid us becoming a family who only ever sees each other on holidays or at weddings/funerals. Every two weeks, without fail- we pick weeknight to meet at her house after we all get out of our respective jobs and she cooks for us like she did when we were kids (although the menu is a little more advanced than boxed macaroni & cheese or pizza these days.)

At our most recent meet-up- my mom made one of her specialty recipes, passed down to her by my grandmother and my great-grandmother- which I promptly stole to try making on my own.

If you don’t eat meat and/or don’t like mushrooms- this might not be the recipe for you- but I have a slow cooker and a handwritten note from my mom on how NOT to mess these up- so I was feeling pretty confident I could make her proud!

WHAT YOU’LL NEED:

1 lb. ground beef

1 can cream of mushroom soup (or cream of celery soup- depending on the type of flavor you want!)

1/2 cup of water

3/4 cup of breadcrumbs

1 slightly beaten egg

Parsley flakes

1/4 cup of minced onion

Salt (to taste)

OKAY, HERE’S WHAT YOU DO:

1. Combine 1/2 cup of water to your can of soup to thin the consistency.

2. Combine the ground beef with 1/4 cup of the cream of mushroom/celery soup.

6. Cover the meatballs and let them simmer for approximately 20-30 minutes.

7. Serve and enjoy!

Listen, my mom might be one of the greatest cooks on the East Coast- but I think I did a pretty good job with these! They looked and tasted just like her version, and didn’t take long at all to prepare and cook up.

I served my version the way my mom usually does, too- with egg noodles and mixed vegetables. Not pictured? The basket of buttered biscuits she usually sets out for all of us to dig into whenever she cooks for us. I’ll remember it next time for sure!

And with all this talk about my mom’s cooking- I think now is as good a time as any to wish all the moms out there a Happy Mother’s Day this weekend! Whether you’re a seasoned veteran like my mom or this is your first Mother’s Day with a new baby- you’re awesome and I hope each and every single one of you have a great day (with lots of sweets!)

I spent most of this past Saturday, a drizzly and dreary morning and afternoon- with a pretty powerful migraine and jaw ache following a routine cleaning at my dentist’s office. Whether it was the sound of the scraping or the uncomfortable angle I was positioned in on the chair, I’m not sure- but not even Ibuprofen could help me and I dreaded the thought of chewing anything solid for a few hours.

By the time late afternoon rolled around- I was feeling a little better- but my sweet tooth had been triggered. Not wanting to risk hurting my still-sore jaw with anything too crunchy (which meant cookies were out of the question)– I decided to try whipping up something soft and decadent and pulled up a recipe I’d had saved on my phone for a while now.

I love cheesecake- any variation of it- although making it from scratch can be a bit taxing. Thankfully, this 20-minute recipe gives you all of the taste with a fraction of the prep-time and leaves little to no mess at all!

WHAT YOU’LL NEED:

Shooter glasses (I used 3 larger sized ones for this)

4 tablespoons of butter

8 ounces of cream cheese (1 package)

1 can of condensed milk

1 jar caramel sauce

4.5 ounces of graham crackers

Whipped cream

OKAY, HERE’S WHAT YOU DO:

1. Crumble your graham crackers. I actually bought mine pre-crumbled (check your local store’s baking goods aisle to see if they have them!) but in case you can’t find any- it’s easy enough to just mash a whole bunch of graham crackers in a bowl.

2. Melt your butter in a separate bowl and then mix it with the crumbled graham crackers. Make sure all of your crumbs are coated with the butter.

3. Spoon a layer of the graham cracker crumb & butter mixture into the bottom of your shooter glasses. Be sure to try and get the top of the layer as flat as possible since you’re going to be adding more layers to this (and you’ll want to have plenty of room!)

4. In a separate bowl, add the cream cheese and 2/3 of the can of condensed milk. Mix together well. Once you’re finished- spoon a layer of this mixture to your shooter glasses on top of your graham cracker layer.

5. Repeat one layer of the graham cracker/butter mixture in your shooter glasses, and then another layer of your cream cheese/condensed milk mixture.

6. Using a small bowl, combine your caramel sauce with the remaining condensed milk and mix well. Pour this mixture into your shooter glasses to top them off.

7. Refrigerate the glasses for 1 hour.

8. Top the shooters with whipped cream (and if you have any graham cracker crumbs remaining- throw those on too!) and serve!

These came out really good. As soon as I dug into one with a spoon, all of the layers just combined perfectly and each bite had a little bit of everything- the caramel, the filling, and the graham cracker crust. So delicious!

I know I’ll be making these again the next time I have company over since they’re easy enough to prepare and would make a great party dessert when there’s a lot of people over. I may even add some chocolate to this recipe just to mix it up a little!

Don’t let the really, really chocolate-y photo above fool you- I admit I went a little crazy with the decorating- but I assure you that these pancakes taste amazing. For those of you who appreciate a good dessert for breakfast (or just need to satisfy a chocolate craving in a creative way)– then this is a must-try for you. This might be one of the quickest and most fun ways I’ve made pancakes in a long time- and you don’t need a ton of ingredients to whip them up, either!

I had originally thought I had some strawberries to garnish these mocha delights with to mix up the color and flavor palette a little bit, but it unfortunately looked like I was fresh out and had to improvise somewhat, instead. I used some chocolate whipped cream along the corners of the serving plates so that myself and my friends I was preparing these for could dip our bites in for an extra boost of chocolate and to lengthen the duration of our sugar high.

5. Heat a large skillet over medium-low heat and coat with butter or cooking spray.

6. Ladle 1/4 cup of the pancake batter onto the skillet and cook until bubbles start to surface.

7. Flip pancake and cook for another 30 seconds or until brown.

8. Repeat with remaining pancake batter, top with chocolate syrup/powdered sugar/fresh fruit- and savor the goodness!

Between the mocha and vanilla flavors of the pancakes combining together, the chocolate syrup drizzle and the powdered sugar- this was the best way to start a long and lazy cheat day. I won’t admit how many of these I ate in one sitting (it was a lot, though) but it was worth it. These were so rich, so indulgent and so filling that I could barely move when it came time to clean up the kitchen afterwards.

I’ll definitely be making these again- and on a weekend- so that I can take a long nap once I’m done shoveling them into my face. They’re delicious!

Raise your hand if you’ve ever been personally victimized by salmon recipes that didn’t turn out as well as you’d hoped. Everyone have their hands up? Okay, great- because I have good news. If you’re looking for a quick, easy, filling and tasty recipe that isn’t loaded with harmful or artificial ingredients- and don’t want the salmon included in it to be overcooked or, worse- undercooked and rubbery- then you’ve got to give this one a try! It’s pretty much impossible to mess up!

The asparagus in this recipe can actually be swapped out for different types of vegetables. Originally, I saw the salmon and potatoes combined with romaine lettuce- but since I had devoured a pretty big salad in the hours leading up to my making this- I thought the asparagus would be a nice change. I’ve also tried this with carrots and zucchini on two separate occasions and it came out just as good!

WHAT YOU’LL NEED:

1 pound baby Yukon Gold potatoes (or other bite-sized)

4 tablespoons olive oil, divided

1 teaspoon lemon juice

Salt and freshly ground black pepper (to taste)

Four 6-ounce salmon fillets

1 tablespoon melted butter

¼ teaspoon paprika

Your preference of asparagus spears

OKAY, HERE’S WHAT YOU DO:

1. Preheat the oven to 400°F.

2. In a medium bowl, toss the potatoes with 2 tablespoons of the olive oil; arrange in a single layer on a greased baking sheet.

3. Roast the potatoes in the oven until slightly golden and fork tender, 15 to 20 minutes.

4. While the potatoes roast, rub the asparagus spears with 2 tablespoons olive oil and the lemon juice. (*SIDE NOTE: you can steam the spears to soften them prior to roasting!*) Season with salt and pepper. Set aside.

5. Brush the salmon fillets with the melted butter. Season each fillet with paprika and salt and pepper to taste.

6. Arrange the asparagus spears and salmon on the baking sheet with the potatoes. Continue roasting for 5 to 7 minutes more, until the lettuce is tender and the fish is cooked through.

7. To serve, divide the potatoes, romaine and salmon among four plates.

8 Enjoy!

I love the flavors in this dish. They all tasted so wonderful together and the meal was filling without making me feel like I was weighed down or like I’d eaten too much of a good thing. Most importantly- the salmon was cooked to perfection. It was flaky and juicy- not dried out or overtly crisp!

If you’re looking for something that tastes great and is loaded with nutrients- then this is a go-to dish for sure!

If you’re addicted to Starbucks like I am- and also use Instagram as much as I do- then you would have noticed the #PinkDrink sensation that swept social media last Summer. The drink in question, Starbucks’ Strawberry Acai Refresher- replaces the water in the beverage with coconut milk- leaving a bright pink, creamy in texture and subtle sweet flavor, instead. The drink is refreshing on hot days and a nice change from strong espresso with it’s mild caffeine amounts on those mornings when I don’t necessarily want the coffee-jitters before I go into a meeting or anything.

Having been snowed in yesterday, and with tomorrow being Valentine’s Day- I thought I’d try my hand at making my own version of the “Pink Drink” since the color of the beverage reminds me of the impending romantic holiday and because I actually had all of the ingredients in my kitchen already. There are enough versions of the recipe floating around online by other enthusiastic fans of the beverage- so finding one wasn’t hard at all.

Please keep in mind that the ingredients can be tweaked and adjusted based on your preferences and tastes- so feel free to experiment a little! I know I did!

WHAT YOU’LL NEED:

4 packs/teabags of acai berry tea (or regular green tea)

1 cup hot boiling water

1/2 cup white grape juice

1-2 cups unsweetened coconut milk

Fresh sliced strawberries & blackberries

Agave nectar (optional)

OKAY, HERE’S WHAT YOU DO:

1. In a 2 cup glass measuring cup add unwrapped tea packets. Pour hot water over the packets and let sit until cool. Squeeze out tea packets and discard them.

2. Pour white grape juice into the measuring cup with the tea.

3. Fill a glass with ice and add about 1 cup of the tea/grape juice mixture. Top off with the desired amount of coconut milk.

4. Add in sliced strawberries & blackberries and add in sweetener if desired.

5. Sit back, sip- and enjoy!

I love this drink. It’s easy to make, tastes delicious, and costs a fraction of the price to simply prepare it at home instead of buying one every day at Starbucks. I’m seriously addicted to coconut milk- and am looking for other ways to use it in the kitchen since it just tastes so good. Plus- these drinks are just as pretty on Instagram homemade as they are in a Starbucks cup- so get creative! I enjoyed sipping mine out of my mason jar drinking glasses I picked up a few months ago.

Even though we’re in the peak of Winter here in New England- and these beverages are served chilled- they’re still really good year-round. They’re refreshing and don’t leave you with a serious caffeine buzz- which make them ideal for an afternoon pick-me-up!

Good Morning and Happy Friday, everyone! This weekend couldn’t come fast enough for me- not only because I have fun plans with friends tomorrow just outside the city- but because Sunday night is the Super Bowl! After last year’s devastating loss to the Broncos during the AFC Championship Game- The Patriots are taking on the Atlanta Falcons in Houston. It’s essentially considered a holiday here in New England- even though I have to be at work bright and early on Monday morning (not too thrilled about that one!)

I digress- it’s always a thrill when your team makes it all the way to the big game (and Lady Gaga is headlining the halftime show? Yasssssss!) so I took the necessary steps to guarantee the get-together I have planned goes off without a hitch. I’ve put together a short guide for anyone else looking for some pre-game tips and tricks so that they don’t get stuck in traffic, trampled in the grocery store while picking up that last minute bag of chips, or stranded in the back of a bar trying to peer over a bunch of other peoples’ heads to see the score on the TV everyone is crowded around.

And I’ve included a quick and delicious recipe for those who are looking for something a little different to munch on or serve guests!

THE SCREEN:

Nobody wants to crowd around a tiny TV to watch the game. That doesn’t mean you have to run out and purchase a huge flat-screen to appease everyone, but making sure everyone has a clear view of the score is pretty important. If the viewing situation or standards aren’t exactly up to par- the problem can easily be solved with a blank wall or by hanging up a sheet like my friend Stef did during the Patriots/Seahawks game a couple of years ago when she streamed the game through a projector synced up to her laptop and onto a wall she’d cleared in her living room. The picture was perfect, the sound was great- and everyone could see what was happening- even from the next room over while they were grabbing snacks.

I’ve heard of other scenarios where people have brought their own large TVs over to friends’ houses to set up for the game- which sounds like a lot of work- but desperate times call for desperate measures. If it comes to that: just make sure they arrive early enough to guarantee the TV is working properly. There’s nothing worse than getting no picture/static or no sound when you’re just a few minutes away from kickoff.

THE FOOD:

Okay, this is probably the most important thing. If you’re hosting your own Super Bowl party- then a half a bag of potato chips and some cheese slices just isn’t going to cut it. People are going to be amped up- and they’re going to get hungry. That doesn’t mean that you have to pay a small fortune for take-out (or wait 2 hours for the delivery person to arrive since you know they’re going to be SLAMMED with orders.) Go to your local market and pick up a couple of frozen pizzas. They take no time at all to cook up and they taste just fine. I promise you- no one is going to complain.

Stuck on appetizers? Check the frozen food section in the market while you’re there. A lot of stores take advantage of Super Bowl Sunday and have buy one/get one specials leading up to game day on frozen appetizers like mozzarella sticks, buffalo wings and loaded potato skins. Like the pizzas- you just toss them in the oven for a few minutes and they’re good to go. Serve them with some sour cream and marinara sauce and you’re all set!

I typically take advantage of the deli in my local market when it comes to snack foods for special occasions, too (i.e. my weekly ‘The Walking Dead’ feast when the show is back on.) I can get everything I need for a meat/cheese platter, cooked potato wedges, onion rings, tempura chicken, or salad kits for anyone coming over who might not be into the whole “Football Foods” thing.

Baked goods are also nice to have should anyone with a sweet tooth get a craving. Cookies, brownies and cupcakes are easy enough to bake/decorate or buy in bulk at the store. Right now my local market has some yummy looking chocolate TB12 cupcakes available in honor of Tom Brady.

Fair warning though: you need to get to the store today or tomorrow to avoid crazy lines or worse- the food selling out. It happens. Believe me.

If you do have time to whip something up, though- you can’t go wrong with a gigantic plate of nachos, some shrimp cocktail, or even something as simple as mixing up a couple of fresh dips or cheese balls to dunk your chips and crackers in. Below, I’ve included a recipe for buffalo cauliflower nuggets- a lighter alternative to hot wings in case you want to leave more room for pizza and potato skins.

I love buffalo wings and I love cauliflower- and while browsing the web for some new snacks to incorporate into this coming Sunday’s menu- I came across this quick recipe that combines both things. If you want something light, spicy, and with just enough crispy goodness to satisfy your crunch-craving without filling you up- these are seriously awesome and worth checking out/trying.

You won’t regret it!

WHAT YOU’LL NEED:

Oil, as needed for frying

2 eggs

1½ cups all-purpose flour

1 teaspoon garlic powder

1¼ teaspoons salt

¾ teaspoon freshly ground black pepper

1 head cauliflower, cut into bite-size florets

Buffalo/hot sauce

Bleu cheese dressing (for dipping)

Celery and/or carrot sticks (to serve with nuggets)

OKAY, HERE’S WHAT YOU DO:

1. Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you’re good to go.)

2. Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl.

3. In another large, shallow bowl, whisk the flour with the garlic powder, salt and black pepper.

4. Working with a few pieces at a time, dip the cauliflower florets into the egg until they are well coated. Then dip them into the flour mixture and toss well to coat. Repeat with the remaining cauliflower.

5. Working in batches, fry the cauliflower until the pieces are evenly golden brown, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet.

6. Fill a small bowl with the buffalo/hot sauce. Add the fried cauliflower to the sauce and gently toss to coat.

7. Serve the cauliflower immediately, hot, with the carrots and celery on the side and the blue cheese dressing for dipping.

8. Watch the game and enjoy!

They taste incredible- and don’t make you feel too-full-to-function. I’ll be cooking up a fresh plate of these on Sunday!

THE ALCOHOL:

If your party is going to be 21+, then you’re going to need the proper amount of alcohol- which can be tricky if everyone likes to drink different things. I’ve found having a B.Y.O.B. rule works out well, so that everyone can bring enough of what they personally enjoy and you don’t have to foot what will surely be a very expensive liquor store bill- but it never hurts to have some spare booze and beer laying around. Just in case.

I keep it simple: a case of a generic beer/lager like Sam Adams, a 6-pack of something fruity/a hard cider (because there’s always someone who wants it), and a bottle of red and/or white wine for the non-beer drinkers. I try not to have too much hard liquor around during sporting events because you never know how someone’s going to react to the score when they’re 3 shots of whiskey or tequila in. If they want to bring it themselves, fine- but don’t throw up or break anything in my place because I WILL make you clean up after yourself/replace things.

And it goes without saying that there should always be one- if not more- designated drivers assigned to the party to make sure people get home safely. It’s also good to have an air mattress or a freed up couch available if someone has had too much to drink and cannot find a ride home so that they can crash somewhere familiar, warm and safe and sleep it off. Keep everyone’s car keys in a bowl so no one attempts to leave on their own after having one too many.

Also be sure that anyone not drinking alcohol have beverage options, too. Water, juice, soda- it’s good to stock up on a few different things so that everyone has something to chug while they’re eating their food.

Living in New England, I usually store the beverages in a cooler on my back porch to keep them really cold- but make sure you have plenty of ice- just in case. The weather and temperatures can get really unpredictable here and it might be warmer outside than anticipated this Sunday.

(via Pinterest)

THE DECOR:

You don’t need to have every single inch of your living room covered with your team’s logo. Implementing their team colors in your decor is good enough- I promise. Pick up some paper/plastic plates, cups and utensils in one color- and then mix it up by adding paper napkins in the other hue. If you want to go a little further without having to blow up one of those gigantic inflatable football players on your front porch/lawn, you can always buy inexpensive paper tablecloths with your team’s logo on them to stack the utensils, food and beverages on. The whole theme here is convenience and everything being easy to clean up and dispose of once the game and the party are over for the night.

You don’t want to be up ’til 2 a.m. taking down color-coordinated Christmas lights or popping a bunch balloons or anything, do you?

Window decals and streamers also liven things up, but again- it’s not necessary to go overboard. People are going to be focusing on three things and three things only: the game, the food, and the beverages. They aren’t going to mind if you don’t have an ice sculpture carved into the likeness of your team’s quarterback sitting in the middle of your table.

THE WARDROBE:

Listen, it’s Super Bowl Sunday- not Fashion Week- and wearing leggings and an oversized team jersey is not only allowed, but encouraged. You’re going to be savoring some serious junk food, probably having some alcohol, and stressing out about the score. You don’t want to be uncomfortable, do you? Sport your team’s colors with pride- but don’t worry about having the perfect hair, makeup, or manicure.

Me? I’m shamelessly throwing on my Gronkowski t-shirt with my favorite pair of navy blue jeggings and a Patriots sweatshirt so I can move around and eat as much as I want. Since the Super Bowl is in Houston, I don’t think incorporating some cowboy boots into the ensemble is all that bad, either. How cute are these brown, knee-high equestrian boots from KING RANCH SADDLE SHOP, for example?

(via King Ranch Saddle Shop’s website.)

Those are seriously my favorite types of boots to wear with jeggings. It’s like the perfect mix of cowgirl and comfort- and they match pretty much everything.

As long as you’re comfortable- that’s all that matters. Even if you show up to the party in a pair of fleece pajama pants with your team’s logo printed all over them and a hoodie- at least you’re still showing some spirit!

______________________

And there you have it! My guide to hosting (and more importantly- enjoying) a stress-free Super Bowl party. No sweating the time, no pulling your hair out over the decorations, and no sink full of dirty dishes to take care of in the morning. Just a few easy and inexpensive methods to making sure everyone is fed, quenched, and ready to cheer and shout at the TV for a couple of hours.

Best of all? You might even have leftovers for Monday, too!

If you have Super Bowl Survival tips of your own- feel free to share them!

Last week, I had mentioned dinner plans I had made with friends at Grass Fed JP in Jamaica Plain- and how their Parmesan truffle fries were so good that they had made me want to try my hand at whipping up a batch of my own. Well, this past weekend- in preparation for the Chiefs/Steelers game (and I’m still pretty bummed out about the Chiefs losing!)– I picked up the handful of ingredients I needed to make my own version.

But here’s the thing- truffle oil is kind of a pain to get. I checked three different stores around where I live and none of them had the stuff. The closest place, a good twenty minutes out of my way- had some priced at about $35 for a small bottle. The oil is apparently like liquid gold and twice as hard to track down.

Fortunately, the internet had plenty of helpful suggestions when it came to substituting other oils for truffle oil that would still keep the fries tasting good. Below is a recipe I scrounged up that originally included truffle oil, but I added some notes for anyone else who has trouble finding some and/or doesn’t want to spend a small fortune to get it.

WHAT YOU’LL NEED:

3 large russet potatoes (about 2 ½ pounds)

4 tablespoons extra virgin olive oil

1 tablespoon salt

½ teaspoon freshly ground black pepper

2-4 tablespoons truffle oil (**or substitute extra virgin olive oil)

¼ cup chopped fresh parsley

¼ cup freshly grated Parmesan cheese

OKAY, HERE’S WHAT YOU DO:

1. Preheat oven to 425°F

2. Leave the skin on the potatoes. Cut each potato in half the long way, then each half in half the long way. From there, slice the wedges into strips- the width of your choosing depending on how thick you want the fries (I kept mine on the thinner side, but you can cut them into bigger wedges or shoestring pieces if you have the patience!)

3. In a bowl, toss the cut potatoes with the olive oil, salt and pepper. Lay out flat on a sheet pan and roast in the oven for 15 minutes. Turn each wedge over and roast for about another 15 minutes or until browned and tender.

4. Remove hot fries from sheet pan and place in a large bowl and toss with truffle oil (or extra virgin olive oil), chopped parsley and grated Parmesan.

5. Serve the fries hot and with your preferred dipping sauce on the side.

Even without truffle oil- these fries tasted so good! They were crisp and full of flavor- and were the perfect pre-game snack to reach for instead of the usual chips, pretzels or crackers. What I like best about making these, apart from the fact that they don’t take long at all to prepare and cook- is that you can be pretty lax with the ingredients. You can substitute oils, add more or less cheese/parsley/salt and pepper/etc. and they’ll still taste great.

Of course, if you have any suggestions for these fries for the next time I prepare them (which will be in like a day or two, probably!) feel free to share! I’m always open to new ideas and suggestions!

We’ve officially reached uncomfortably cold temperatures here in New England- which has prompted me to go seeking out warmer comfort foods to chow down on while I bundle up in as many layers as possible and crawl under every fleece blanket I own. I stumbled upon this recipe from Well Plated– a seasonal dish similar to one I used to order from a small, family-owned restaurant in my hometown a few years ago during lunch breaks at one of my former jobs- and one I haven’t had in a while (but have always wanted to try and replicate at home!)

This recipe takes less than an hour to prepare and cook (and serves four) which is perfect for people like me who want something warm and filling in a hurry- and really- who ISN’T super busy this time of year?

1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.

2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to the paper towel-lined plate. Discard all but 1 1/2 tablespoons of bacon fat from the pan.

There are so many flavors in this dish and all of them are fantastic- the chicken and the bacon are salty and crisp, the vegetables are sweet and soft- and the cinnamon and garlic just melt in your mouth and bring everything together so, so perfectly. I had a lot of this left over after getting my fill at dinner- and it tasted just as incredible re-heated for lunch at work the following day.

I’d like to try this recipe again but maybe incorporate some other ingredients, as well- like Yukon gold potatoes or zucchini. It’s such a versatile dish and it definitely helped keep me warm while I ate it!

It’s been a short while since I’ve shared a recipe post, but that doesn’t mean I’ve stopped experimenting with new ideas and ingredients in my kitchen. My current “flavor of the month” is cauliflower. When I’m not eating it raw or mixed in as part of a vegetable stir fry- I’m researching the ways I can include it in my diet with new and tasty dishes I wouldn’t have thought to try before.

I love garlic bread, and I definitely love cheesy bread- so finding a recipe that combined both, but without the actual “bread” part- pretty much made my week. This low-fat, low-carb, healthier-with-cauliflower-substituted-for-dough combination takes just under an hour to prepare and cook- and the results are so good- you’ll never guess that this isn’t really bread at all!

WHAT YOU’LL NEED:

4 cups of riced cauliflower (about 1 large head of cauliflower)

4 eggs

4 cups of shredded mozzarella cheese (1-2 cups will be used for topping)

3 teaspoons of oregano

4 cloves garlic, minced

Salt and pepper to taste

Dipping sauce(s) of your choice

OKAY, HERE’S WHAT YOU DO:

1. Preheat oven to 425°F degrees. While the oven is heating, prepare a large baking sheet with parchment paper.

2. Make sure your cauliflower is chopped in florets. Add the florets to your food processor and pulse until it resembles rice.

3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. From there, place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella, oregano, garlic and salt & pepper. Mix everything together.

4. Pour the mixture onto the prepared baking sheet and shape into a rectangle for the bread sticks.

5. Bake the crust (no topping yet) for about 25 minutes or until golden. Once done, sprinkle the top of the “bread” with the remaining mozzarella cheese and put back in the oven for another 5 minutes- or until cheese has melted.

6. Slice and serve with dipping sauce of your choosing.

I can’t stress how good these things taste (without making you feel bloated or gross the way typical bread sticks can.) If I hadn’t prepared them myself, I would have just assumed they were a thinner, crispier bread instead of a vegetable. They were crunchy and cheesy with just the right amount of garlic- and when topped with marinara or ranch- I could have eaten the entire pan all on my own (for the record: I shared these!)

I’m thinking this recipe may make another appearance at Thanksgiving if I have the time to bake them before my family gets here. I’d like to see how many of my relatives would be able to tell if these were actually made out of cauliflower or not!

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I'm Ashley. I'm from Massachusetts. I'm a paralegal and claims adjuster by day- and a blogger, horror movie & video game enthusiast, foodie and obsessive compulsive makeup hoarder by night. This is my life.

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